Page 35 - O Bunge Oils Resource Guide

STEp 1 – Start with A CLEAN FRYER – Test one shortening at a time, starting with the establishment’s current shortening .
STEp 2 – TAkE A BEGiNNiNG iNVENTORY – Shortening and all food products that are fried in the shortening .
STEp 3 – BEGiN FRYiNG – Test the color of heated shorten- ing (should be clear) compare with a Bunge Fry Test kit . Select two or three of the establishment’s most typical fried items for grading purposes .
STEp 4 – kEEp A RECORD OF pURChASES AND DELiVERiES – Shortening - be sure to purchase the same brand as starting brand . Foods - all foods to be fried .
STEp 5 – CONTiNUE ThE TEST – Top-off fry kettles as needed using the same brand as starting brand . Record color grade of oil daily (it will become darker when used .) Record food quality grades daily on Bunges' Grading Scale Forms (page 36) . When the quality of the fried foods become unacceptable, discard the oil .
STEp 6 – TAkE AN ENDiNG iNVENTORY – Shortening and all food products that are fried in shortening .
STEp 7 – CALCULATE FOOD TO FAT RATiO – Determine how much food (from inventory and purchasing figures) was fried in how much shortening used during the fry test . (i .e . - 2,000 lbs of food divided by 200 lbs of shortening = food to fat ratio . (10# of food to 1# of shortening - 10:1) .
STEp 8 – REpEAT STEpS 1-7 wiTh A BUNGE ELiTE ShORTENiNG
STEp 9 – COmpARE RESULTS – Quality of the Fried Foods from the Grading Scale Forms . Which shortening produced the best quality fried foods? Which shortening scored better over the entire length of the test? Which shortening had better daily scores?
Longevity - The number of days that each shortening provided quality freid foods
Food to Fat - The amount of days that each shortening provided quality fried foods
Over-All Savings - Bottom-line savings . Additional savings such as labor, storage space, etc .
STEP 1
inventory food & start with clean fry kettles
STEP 2
Begin frying
STEP 3
Calculate the amount of food fried
STEP 4
Continue the test, top off as needed
STEP 5
Re-inventory the shortening
STEP 6
Compare results
34